FRIESIAN ANGUS

Origin: Friesian: the Netherlands and Germany. Angus: Scotland
Size: Medium / Large
Coat Colour: Black, sometimes with white markings

Friesian-Angus crossbred ox is one of the most highly prized beef options on the market. This cross combines two breeds, with the Angus renowned for its high degree of intramuscular fat marbling.

This is a common cross in dairy farming. Friesian cows are inseminated with Angus semen so that their calves, particularly the males, have greater value for beef production.

What Makes Friesian-Angus Beef Unique?

Colour: Deep red to garnet, with yellowish fat. The yellow hue comes from the carotenoids in the animal's grass-based diet and is a sign of an older animal raised on pasture.

Marbling: Good intramuscular fat distribution, thanks to the Angus genetics.

Ageing: Between 30 and 60 days, concentrating the flavour and tenderising the muscle fibres.

Flavour: Deep and buttery, with notes of dried fruit, particularly hazelnut, and pronounced umami. The flavour lingers on the palate, with a richer, more complex character than that of young beef and the distinctive depth associated with mature, pasture-raised cattle. Tender, yet with a slightly firmer bite than veal.